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Cooking charts
Vegetables
Vegetables
Cauliflower | whole
Cauliflower | florets
Beans, green
Broccoli | florets
Peas
Fennel | halved
Fennel | cut into strips
Kohlrabi | cut into batons
Pumpkin | diced
Carrots | whole
Carrots | halved
Carrots | chopped
New potatoes, waxy
Leeks | sliced into rings
Romanesco | whole
Romanesco | florets
Brussels sprouts
Boiled potatoes | peeled, whole
Boiled potatoes | peeled, halved
Boiled potatoes | peeled, quartered
Celeriac | cut into batons
Asparagus, green
Asparagus, white, thick
Spinach
Savoy cabbage | chopped
Courgettes | sliced
Sugar snap peas
Operating mode, Temperature, Shelf level, Cooking duration, Steam
cooking
1
Use a perforated cooking container and place the universal tray on shelf level 1 to collect the
liquid.
108
[°C]
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
1
[min]
2
20–40
2
10
2
15
2
6
2
4–6
2
20–28
2
6–8
2
8–10
2
4–6
2
7–18
2
7–9
2
6–10
2
28–44
2
6–10
2
10–22
2
7–10
2
12–18
2
23–40
2
20–30
2
16–25
2
6–10
2
5–14
2
13–19
2
3–4
2
12–18
2
3–4
2
8–10
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